Southern Cornbread Recipe
Southern cornbread is crispy outside, tender inside and ready for all of your favorite cold weather dishes.
Prep: 7min
Total: 32min
Yield: 8
Serving Size: 1 serving
Nutrition Facts: calories 255 kcal, Carbohydrate 34 g, Protein 7 g, Fat 11 g, Saturated Fat 7 g, Trans Fat 1 g, Cholesterol 47 mg, Sodium 631 mg, Fiber 3 g, Sugar 3 g, unSaturated Fat 3 g, servingSize 1 serving
Ingredients:
- 2 cups self rising cornmeal mix (not just plain cornmeal)
- 2 eggs (or 1 extra large egg)
- 2 tablespoons vegetable oil (or an equivalent amount of refined coconut oil, bacon grease or lard )
- 1/4 cup vegetable oil for the skillet
- 1 3/4 cups buttermilk or regular milk (Start with 1 cup of liquid if you are using regular milk and add the rest as necessary)
Instruction:
- Preheat the oven to 400 degrees.
- If you are using cast iron, place the 1/4 cup oil in the bottom of a 9″ skillet and place over high heat on your stovetop while you make the batter.
- Pour the cornmeal into a bowl and add the oil, egg, and buttermilk.
- Mix until combined and drop a small amount into your skillet.
- If it sizzles immediately, go ahead and pour in your batter to within 1 inch of the top. If you want a thinner cornbread, just don’t pour in as much.
- Transfer the skillet from the stove top to the hot oven.
- Bake 25-30 minutes or until golden and set.
